Ingredients

4 pounds Certified Angus Beef ® chuck roast

2 tablespoons vegetable oil

1 large yellow onion, peeled and cut into large chunks

3 large carrots, peeled and cut into chunks

1 large turnip, peeled and cut into chunks

4 sprigs thyme

2 bay leaves

8 black peppercorns

8 juniper berries (optional)

1 teaspoon horseradish

1 (6-ounce) can tomato paste

2 (12-ounce) bottles brown ale beer (Brookly Brown Ale works well)

4 cups beef stock

Salt and freshly ground black pepper to taste

Directions

Step 1: Preheat oven to 175° F.

Step 2: Heat oil in heavy-bottom pan. Season roast with salt and freshly ground black pepper. Sear on all sides until brown.

Step 3: Remove roast from pan and set aside.

Step 4: Add onions, carrots, turnips, thyme, bay leaves, juniper berries, horseradish and peppercorns to pan; allow vegetables to caramelize.

Step 5: Add tomato paste and cook 2 to 3 minutes.

Step 6: Deglaze pan with beer and cook another 2 to 3 minutes.

Step 7: Return roast to pan, add beef stock and bring to a low simmer.

Step 8: Place in oven or transfer all ingredients to a slow cooker.

Step 9: Cook for 8 to 10 hours, until fork tender. Remove roast from oven and let rest 10 to 15 minutes.

Step 10: Strain vegetables, reserving liquid for sauce.